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- 4 boneless, skinless chicken breasts - 2 cups sliced mushrooms - 4 cloves minced garlic - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil - 1 tablespoon unsalted butter - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish When you gather these ingredients, you set the stage for a lovely dish. The chicken breasts are the star of the show. They cook up juicy and tender. The sliced mushrooms bring a rich, earthy flavor. Garlic adds a bright kick that wakes up your taste buds. The heavy cream creates that dreamy, silky sauce that ties everything together. Chicken broth adds depth, making each bite feel warm and cozy. Olive oil and butter are your secret weapons for sautéing, giving the chicken and mushrooms a nice golden finish. Don't forget the thyme! It brings a hint of herby goodness. Finish with salt and pepper to enhance the flavors. A sprinkle of fresh parsley on top makes the dish pop with color. For the full recipe, you can check out the complete instructions. Happy cooking! To start, season the chicken breasts. Sprinkle salt and pepper on both sides. This step adds flavor. Next, heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts. Cook for 6-7 minutes on each side. You want them golden brown and fully cooked. Once done, take the chicken out and set it aside. In the same skillet, add unsalted butter and let it melt. Then, add the sliced mushrooms. Sauté them for about 5 minutes. You want them soft and releasing moisture. After that, add the minced garlic. Cook this mixture for another 1-2 minutes. The aroma will be amazing! Next, pour in the chicken broth. Stir it well and scrape any bits from the bottom. Let the broth simmer for 3-4 minutes. Lower the heat, then pour in the heavy cream. Stir continuously as you add it. This keeps the sauce smooth. Add the dried thyme and mix well. Let the sauce simmer for another 5 minutes until it thickens slightly. Now, return the chicken to the skillet. Coat each piece with the creamy sauce. Allow everything to simmer together for 2-3 minutes to reheat the chicken. Taste and adjust the seasoning if needed. Garnish with chopped fresh parsley before serving. For the full recipe, check out the instructions above. To make your chicken tasty, start by seasoning it well. Use salt and pepper to enhance the flavor. I like to season both sides of the chicken breasts. This simple step makes a big difference. Next, cook the chicken until it gets a nice golden brown crust. Heat olive oil in your skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side. This gives a great color and locks in the juices. Sautéing mushrooms is key to a rich sauce. Start by adding sliced mushrooms to the skillet after cooking the chicken. Cook them for about 5 minutes until they are soft and golden. Stir them often to avoid burning. To make the sauce creamier, pour in heavy cream after the broth. Stir continuously as it simmers. This helps blend all the flavors together. You will see it thicken beautifully, making it perfect for coating the chicken. For a well-rounded meal, pair this dish with simple sides. I recommend serving it over rice or pasta to soak up the sauce. Steamed vegetables also make a nice touch. When plating, add a scoop of the creamy sauce over the chicken. Garnish with fresh parsley for a pop of color. This simple step makes your dish look fancy and inviting. Check out the Full Recipe for more tips to impress your guests! {{image_2}} You can easily make this creamy garlic mushroom chicken dairy-free. Swap the heavy cream for coconut cream or a dairy-free cream alternative. Both options give a rich texture without the dairy. For a gluten-free version, ensure your chicken broth is gluten-free. Most brands offer this option. This way, everyone at the table can enjoy the dish. If you want to switch things up, you can use turkey or pork instead of chicken. Just make sure to adjust the cooking time based on the thickness of the meat. For a vegetarian version, use hearty mushrooms like portobello or a mix of your favorites. Tofu or tempeh can also work well in this dish, absorbing all the tasty flavors. To add more flavor, think about herbs and spices. Fresh thyme, rosemary, or even a pinch of red pepper flakes can make a big difference. You could also mix in some fresh spinach or kale for extra nutrition and color. When choosing mushrooms, try a blend of shiitake, oyster, or even wild mushrooms. Each type will bring its unique taste to the dish, making it even more delicious. To keep your creamy garlic mushroom chicken fresh, place leftovers in an airtight container. This helps seal in flavor and moisture. Make sure the dish cools to room temperature before sealing it. In the fridge, this dish lasts for 3 to 4 days. Always check for signs of spoilage before eating. If you want to save some for later, freezing works great. First, let the chicken cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. The dish can stay frozen for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. This keeps the sauce creamy and flavorful. If you plan meals for the week, this dish is perfect. You can cook it in bulk, divide it into portions, and store them in the fridge. This saves time on busy nights. For quick reheats, use a microwave or stovetop. Just add a splash of chicken broth or cream while reheating to keep it moist. Enjoy your easy weeknight dinners with this delightful meal! If you'd like to see the full recipe, check it out [here](#). For creamy garlic mushroom chicken, I love using cremini and button mushrooms. Cremini mushrooms have a deep, rich flavor. They add a nice earthiness to the dish. Button mushrooms are milder and more delicate. They easily soak up the sauce. You can also try shiitake or portobello for different tastes. Each type brings its own flair, so feel free to mix them! Yes, you can! If you want a lighter option, use half-and-half. It won’t be as thick, but it still tastes great. You can also try coconut cream for a dairy-free choice. This adds a hint of sweetness. If you need a low-calorie version, blend silken tofu with milk. This gives you creaminess without the fat. To keep your chicken juicy, use a meat thermometer. Cook the chicken until it reaches 165°F. This ensures it's safe to eat without being dry. Also, don't rush the cooking process. Give each side about 6-7 minutes on medium-high heat. Let the chicken rest for a few minutes after cooking. This helps keep the juices inside. This blog post covered a tasty chicken dish with mushrooms and cream. You learned about the essential ingredients, step-by-step instructions, and tips for great flavor. I shared storage info and answered common questions. Cooking can be fun and easy. Feel free to explore different ingredients and variations. Try the suggestions to make it your own. Enjoy your cooking experience!

Creamy Garlic Mushroom Chicken

Indulge in this creamy garlic mushroom chicken that’s bursting with flavor! Perfectly seared chicken breasts are smothered in a rich and velvety garlic mushroom sauce that is sure to please everyone at your table. Quick to make with just a few simple ingredients, this dish is ideal for busy weeknights or special occasions. Click through to explore the full recipe and treat yourself to a delightful meal tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups mushrooms, sliced (such as cremini or button)

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

2 tablespoons olive oil

1 tablespoon unsalted butter

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by seasoning the chicken breasts with salt and pepper on both sides.

    In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

      In the same skillet, add the butter and let it melt. Add the sliced mushrooms and sauté for about 5 minutes, or until they are soft and have released their moisture.

        Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

          Pour in the chicken broth and stir to combine, scraping any bits from the bottom of the skillet. Allow the broth to simmer for 3-4 minutes.

            Lower the heat and pour in the heavy cream while stirring continuously. Add the dried thyme and mix well. Let the sauce simmer for another 5 minutes until it thickens slightly.

              Return the chicken to the skillet and coat each piece with the creamy sauce. Allow everything to simmer together for 2-3 minutes to reheat the chicken.

                Taste and adjust seasoning with additional salt and pepper if needed.

                  Remove from heat and garnish with chopped fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4